Name: Pumpkin Soup with Gruyère
Ingredients: Kosher salt and freshly ground black pepper; 1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin; 2 garlic cloves, thinly sliced; 2 large pinches piment d'Espelette; 1/4 cup unsalted butter, softened; 2 fresh or dried bay leaves; 5–7 cups low-salt chicken stock; Flat-leaf parsley; 1 teaspoon fennel seeds, finely ground; 2 cups grated Gruyère; 1 cup fresh breadcrumbs made from white bread

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

The most fun dish at the party is also the most delicious when you're preparing this pumpkin soup with gruyère cheese that's served directly in the pumpkin.

Milk

Wheat

Seasonings

gram

Salt & Pepper

Fresh Vegetables

pumpkin

garlic

chili pepper

Butter & Margarine

unsalted butter

fresh bay leaves

Stocks & Broths

milliliter

chicken stock

fresh parsley

fennel seed

Cheese

gruyere cheese

Other Bread

bread crumbs

Cholesterol

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Beta-carotene

Vitamin A

Choline

Vitamins

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Folic Acid (B9)

Vitamin C

Lycopene

Calories

Water

Dietary Fiber

Vitamin K

Lutein+zeaxanthin

Alpha-carotene

Beta-cryptoxanthin

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Pumpkin Soup with Gruyère

Baking Goods

Produce

Dairy

Meal

Bakery

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